Tomato Egg Drop Soup with Meat & Vegetables
(A rich and savory twist on the classic Tomato Egg Drop Soup, featuring tender meat and fresh vegetables for a heartier dish.)
Ingredients
For the Soup Base:
- 4 cups chicken broth (or vegetable broth)
- 2 medium ripe tomatoes (diced)
- 1 tbsp soy sauce
- ½ tsp white pepper
- 1 tsp sesame oil
- 1 tsp sugar (optional, to balance acidity)
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
For the Protein:
- ½ cup shredded cooked chicken (or ground pork/beef)
- 2 large eggs (lightly beaten)
For the Vegetables:
- ½ cup baby spinach (or bok choy)
- ¼ cup sliced mushrooms (shiitake or button)
- 2 tbsp chopped green onions
Optional Garnishes:
- Crispy fried garlic or shallots
- A drizzle of chili oil for spice
Instructions
1. Prepare the Soup Base
- In a pot over medium heat, bring the chicken broth to a gentle simmer.
- Add diced tomatoes, soy sauce, white pepper, sesame oil, and sugar.
- Let simmer for 5 minutes until tomatoes soften and release their flavor.
2. Add the Protein & Vegetables
- Stir in the shredded chicken (or ground pork/beef) and cook for 3–4 minutes.
- Add the mushrooms and baby spinach (or bok choy) and let them soften.
3. Thicken the Soup
- Slowly pour in the cornstarch slurry while stirring, allowing the soup to thicken slightly.
4. Create the Egg Ribbons
- Turn heat to low and gently swirl the soup.
- Slowly drizzle the beaten eggs in a thin stream while stirring gently with a fork or chopsticks.
- Let the eggs cook for 1 minute, forming delicate egg ribbons.
5. Serve & Garnish
- Ladle the soup into bowls and top with chopped green onions.
- Drizzle with chili oil or sprinkle with crispy garlic for extra flavor.
Why This Version Stands Out?
✅ Rich umami flavor from tomatoes, broth, and meat.
✅ Added protein makes it a hearty, satisfying meal.
✅ Fresh vegetables for a nutritious boost.
✅ Silky egg ribbons for the classic egg drop texture.
Would you like a spicier Sichuan-style version or a vegetarian variation? 😊
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